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Asian Chicken Bowl Recipe

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4 from 54 reviews

This Asian Chicken Bowl is a flavorful and vibrant dish featuring tender baked and broiled chicken thighs coated in aromatic spices, served over brown rice with pickled carrots and radishes, fire-roasted corn, crunchy peanuts, and crispy fried onions. Finished with a tangy, spicy lime mayo sauce, this recipe offers a perfect balance of savory, spicy, and tangy flavors in every bite.

  • Total Time: 53 minutes
  • Yield: 6 servings

Ingredients

Chicken and Marinade

  • 2 pounds chicken thighs (or breasts, see note 1)
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1-1/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • Salt and pepper (1 tsp salt & 3/4 tsp pepper recommended)

Pickled Vegetables

  • 2 cups shredded carrots
  • 2 cups shredded radish
  • 1/4 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1-1/2 teaspoons salt

Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1 teaspoon granulated sugar
  • Zest of 1 lime (about 1/2 tsp)
  • Juice of 2 limes (about 4 tablespoons)
  • Salt and pepper to taste

Additional Ingredients

  • Rice for serving (brown rice recommended)
  • Fire-roasted corn (see note 2)
  • Peanuts, coarsely chopped
  • French fried onions, crumbled
  • Lime wedges and cilantro, for garnish (optional)

Instructions

  1. Pickle Veggies: In a large bowl, combine shredded carrots, shredded radishes, rice vinegar, granulated sugar, and 1-1/2 teaspoons salt. Stir gently to mix well. Let the vegetables sit at room temperature for 1 hour, stirring gently every 15–20 minutes to allow the flavors to meld.
  2. Prepare Chicken: Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. Trim any excess fat from the chicken thighs and pat them dry thoroughly with paper towels.
  3. Marinate Chicken: In a large bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, paprika, mustard powder, salt, and pepper. Add the chicken thighs to this marinade and toss until each piece is evenly coated with the spice mixture.
  4. Bake Chicken: Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, spacing them out to ensure even cooking. Bake in the preheated oven for 15 minutes.
  5. Broil Chicken: After the initial bake, move the oven rack about 8 inches from the heat source and switch the oven to the broil setting. Immediately return the chicken to the oven and broil for 7 to 9 minutes until the skin caramelizes and slightly blackens. Check the internal temperature; it should reach 160°F (71°C), which will rise to 165°F (74°C) with carryover heat. Once done, remove from oven and let rest uncovered for 5 minutes, then slice or dice the chicken thinly.
  6. Make the Sauce: Zest one lime to get about 1/2 teaspoon of zest and juice both limes to get approximately 4 tablespoons of lime juice. In a bowl, whisk together mayonnaise, lime zest, lime juice, Sriracha, and granulated sugar. Season with salt and pepper to taste, adjusting lime or Sriracha amounts based on your preference.
  7. Assemble the Bowls: Divide cooked brown rice among serving bowls. Top each with sliced chicken, pickled veggies, fire-roasted corn, chopped peanuts, and crumbled French fried onions. Drizzle generously with the prepared spicy lime mayo sauce. Garnish with lime wedges and fresh cilantro if desired.
  8. Serve and Enjoy: Serve immediately while the chicken is warm and enjoy the combination of tangy, spicy, and crunchy textures in every bite.

Notes

  • Note 1: You can substitute chicken breasts for thighs if you prefer leaner meat; however, thighs tend to stay juicier and more flavorful.
  • Note 2: Fire-roasted corn can be found canned or frozen, or you can roast fresh corn on the cob until slightly charred.
  • Pickled veggies can be made ahead and stored in the refrigerator for up to 2 days to deepen the flavors.
  • If you don’t have an oven broiler, you can finish the chicken under a grill or increase oven temperature for a few minutes, but watch carefully to avoid burning.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Find it online: https://allyumcooks.com/asian-chicken-bowl-recipe/